Personal Pepperoni Pizzas

Instead of topping your pie with high-fat, greasy pepperoni slices, in this version you finely chop just a couple of ounces of pepperoni and cook it into your homemade tomato sauce. You’ll get the flavor without the fat; plus, the little bits will get distributed evenly across your pizza. Extra sauce is great with pasta or as a dip for chicken strips.

Erica Policow

Personal Pepperoni Pizzas

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    1 1/2 cups all-purpose flour 1 tablespoon olive oil, for the sauce
    1 1/2 cups whole-wheat flour 1 small onion, diced, for the sauce
    2 teaspoons instant yeast 2 ounces pepperoni, finely chopped, for the sauce
    2 teaspoon coarse salt One 28-ounce can crushed tomatoes, for the sauce
    1- 1 1/2 cups water 8 ounces part-skim mozzarella cheese, shredded
    2 tablespoons olive oil, plus more for coating the bowl and pans Basil leaves, for garnish


    Prep: 1 hour 40 min (100 mins) Total: More than 60 min
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    • 1

      In the bowl of a food processor fitted with the plastic dough blade, combine the flours, yeast and salt. With the machine running, pour in 1 cup of the water and 2 tablespoons of the olive oil and process until the mixture forms a ball. If the dough is too dry, add more water, 1 tablespoon at a time, until the dough is slightly sticky to the touch.

    • 2

      Turn the dough out onto a floured surface and knead until smooth, about 1 minute. Add a splash of olive oil to a large bowl and turn the dough in it to coat. Cover with plastic wrap and let rise until the dough doubles in size, 1 to 2 hours.

    • 3

      Meanwhile make the sauce: Heat 1 tablespoon olive oil in the bottom of a heavy saucepot over medium heat. Add the onion and cook, stirring, until starting to soften, about 5 minutes. Add the pepperoni and cook 2 minutes more. Add the tomatoes and simmer 10 minutes, or until the pepperoni flavor has infused throughout the sauce. Season with salt and pepper to taste.

    • 4

      Preheat the oven to 450 degrees F. When the dough is ready, cut it into 4 equal pieces and roll each piece into a ball. Set the dough balls on a floured surface and cover with a kitchen towel until slightly puffed, about 20 minutes.

    • 5

      With a rolling pin, roll each dough ball to 1/4-inch thickness. Arrange crusts on lightly oiled baking sheets. Spread 1/4 - 1/2 cup of the sauce over each crust, leaving a 1/2-inch border free of sauce. Sprinkle 1/4 of the shredded cheese over the sauce on each crust, then bake for 12 - 15 minutes, or until the cheese is bubbling and beginning to brown. Garnish with fresh basil.

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